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Rhubarb Crisp Recipe

Rhubarb Crisp Recipe

I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:8 servings

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional

Directions

  • 1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
  • 2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.